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White Chocolate Coconut Mango Pudding

I’m a huge fan of white chocolate. Ever since I was younger, I preferred white chocolate to any other chocolate. As I got older I learned that white chocolate didn’t even have any chocolate. Well, it doesn’t have any of the actual bean, but it has the cacao/cocoa butter which gives chocolates its smoothness. It also has an amazing smell, and it’s great to put on your skin. Whenever I make anything with cocoa butter these days I end up with such smooth and soft hands, which is just a plus.

I was about to make some coconut yogurt, but right after I made some coconut cream and searched for my probiotics pills, I realized I had run out. So I was there with a bowl of coconut cream with nothing to do with it, really. My sister and I were going to prepare a meal for the family for lunch, so I decided to experiment with it. What could I make with this coconut cream I had just blended up? I saw my cocoa butter and thought I could make some sort of white chocolate pudding.

White Chocolate Coconut Mango Pudding

Equipment:

Vitamix Blender

Water heater or Small pot with a stainless bowl

Ingredients:

2 Cups Blended Young Coconut Meat (blended until silky smooth in the Vitamix)

75 g Cocoa Butter

1 1/2 tsp Vanilla Extract

4 Tbs Agave Nectar / Coconut Nectar / Maple Syrup

Mangoes

Procedures:

Blend young coconut meat in the Vitamix until smooth. You should have 2 cups full after blended.

Place the cocoa butter in a stainless bowl over boiling water until complete melted.

Mix the cocoa butter with the coconut cream along with the vanilla and chosen sweetener.

Place the pudding into your chosen cups or ramekins, and chill in the fridge for 2-3 hours.